Lentil Bolognese Pizzas With Avocado & Hummus

Since I got my hands on a new Kitchen Aid, I haven’t been able to stop using it!

I’ve long loved baking and cooking, as I find it therapeutic to measure, stir, cook and taste! Yet, too often, I find I have to be in the mood to knead or beat ingredients – sometimes a bad mood, it has to be said! 😉

Having a Kitchen Aid has really simplified making pizza dough, and means I am now making endless homemade pizzas at home! They’re just so easy and effortless. And, let’s face it, nothing tastes (or smells!) better than a homemade pizza.

These vegan-friendly Lentil Bolognese Pizzas combine a few of my favourite recipes to create one ultimate pizza.

Made with a simple spelt flour pizza dough, these bases are utterly perfect and, I promise, will make you think twice about ordering a pizza from Dominos next time you’re craving something at home!

Of course, if you don’t fancy lentil bolognese on your pizza (or if you don’t have the time), then you can top with whatever you fancy – passata if you don’t have time to make a marinara from scratch, your favourite cheese or cheeze, or any other toppings!

The red pepper adds a real touch of sweetness to an otherwise classic tomato sauce, and eliminates the need for any sugar. Plus, think of all that vitamin C and anti-oxidant goodness!

My newest discovery too is using hummus on top of pizza in place of cheese. GUYS!!! It is just. so. good. If you haven’t tried it yet, then I seriously recommend it…it seems to make every pizza that bit more delicious, and packs in that protein too. (FYI, did you know eating hummus with this pizza base makes it a complete protein?!)

Then, add to that the lentil bolognese (more classic flavours with a twist) and the creamy avocado slices and sweet tomatoes and pepper, and you have yourselves a dream!

This might take a little prep, but I promise you that it’s worth the wait!

Method:

Start by preparing your lentil bolognese by following the instructions here, then set aside. While it is simmering and cooking, make your pizza dough.

Combine the yeast, oil, sugar and 325ml warm water in a jug and set aside until frothy and bubbly (a few minutes). Next, place the flour and salt in a large mixing bowl and stir to combine. Make a well in the centre and pour in the yeast mixture. Stir and bring the mixture together until it forms a dough.

Dust your kitchen surface with flour, then knead your dough for 10 mins until smooth elastic-like. Place in a lightly- oiled bowl, then cover and allow to prove in a warm place until the dough has doubled in size (around an hour).

While the dough proves, make your marinara sauce. Heat some oil in a pan and then gently sauté the garlic until golden, stirring often. Add the pepper and the tomato, along with the splash of red wine and puree, and bring to the boil. Reduce to a simmer and heat until thickened, stirring frequently to prevent catching – around 20 minutes. Season to taste, stir through the basil and place in the blender to blitz smooth, then set aside. Optional: add a pinch of coconut sugar to offset the tomatoes.

Preheat the oven to 240C, , then warm two floured baking trays (or pizza stones) in the oven.

Tip your dough out onto a floured surface and give it a quick knead. Split into four equal balls and roll each out (I rolled mine into heart shapes!) until you have the shape, size and thickness desired.

Spread some marinara over each base, then spoon over some of the lentil bolognese. Stir the tomato paste into the houmous then spoon over the pizzas.

Place your pizzas onto the hot baking trays and bake for 8-10 mins, or until the crust is golden. Serve scattered with rocket leaves, avocado and sliced tomatoes.